Oh…hello! I’m sorry I’ve neglected you, dear blog. Maybe this Lemon-Thyme Roasted Cauliflower recipe will make up for my absence. :)
Jeff, Dave and I are currently in Austin, TX for SXSW 2014. If you live in town definitely give us a shout! We’d love to meet up for some Bulletproof coffee at Picnik or chat at any of the amazing Paleo friendly restaurants around.
If you’ve never been to Austin, it should definitely be on your must visit list. If for no other reason than to experience the super delicious and readily available grass-fed beef options at any number of restaurants in town.
Of course food is not all that Austin has to offer. The locals are super friendly, compassionate and helpful folks. Gotta love that southern hospitality!
Our friends Amanda & Kristen are owners of the local delivery service Couchpotato Austin. So if you’re ever in need of anything while in town: deodorant, lunch, kombucha, ice cream, beer, gift baskets…they can make it happen.
And apparently word has gotten around about all that Austin has to offer. In the last year or two there has been a huge influx of people moving to Austin. This surge has wreaked havoc on the traffic situation, however, so be prepared for that.
I won’t lie, after visiting Austin for the first time back in 2010, Jeff & I thought about moving here but Chicago is home despite the bitter, ugly winters.
Speaking of winter…cauliflower can sometimes look like snow. How about that for a segue back to this recipe? Ok, segues may not be my forte. Moving on…
This dish of roasted cauliflower is only complete after drizzling the Lemon-Thyme dressing overtop which adds a little extra flavor to the already seasoned veggies.
I recommend eating these florets while still warm and serving with a healthy helping of pan fried chicken cutlets or roasted chicken.
Lemon-Thyme Roasted Cauliflower
Ingredients
- 1 head cauliflower
- sea salt and coarse ground black pepper, to taste
- 4 tablespoons coconut oil
- 1 cup fresh thyme, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon lemon zest, finely grated
- 2 tablespoons lemon juice
Directions
- Preheat the oven to 425°F.
- Chop cauliflower into florets and scatter along a rimmed baking sheet. Season with sea salt and black pepper. Drizzle melted coconut oil over the top of the cauliflower, transfer to the oven and roast for 20-25 minutes.
- Add fresh thyme to a food processor and pulse with olive oil, lemon zest and lemon juice.
- Transfer cauliflower to a serving dish, drizzle lemon-thyme dressing over the top and serve.
- Enjoy! :)
